Gluten Free Blueberry Muffin Recipe, GF, low glycemic

I've been super busy running around with getting ready for company that will be here in 3 weeks and time sure flies!!  We are so excited to have friends from England and family coming to stay but I have so much I need to do!   Hope you enjoy these wonderful muffins with a cuppa! 
Gluten Free Blueberry Muffin Recipe, GF, low glycemic

  • 1/4 cup butter or Smart Balance, room temp
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/2 cup honey or equivalent sugar free substitute like Stevia Baking Blend or Erythritol
  • 1/2 milk w/ 1/2 tsp vinegar mixed in to curdle
  • Zest of one lemon
  • 2 cups gluten free All-Purpose Flour Mix- see below
  • 1 1/2 tsp xanthan gum or psyllium husks
  • 1 tsp gluten free baking powder
  • 1 tsp gluten free baking soda
  • 1 tsp salt
  • 1 tsp pure gluten free vanilla
  • 1 cup fresh or frozen blueberries 

Preheat the oven to 350 degrees

Grease 12 muffin tins or line with muffin papers
  1. In a medium bowl, combine dry ingredients (and lemon zest if using)
  2. Wash and pat dry blueberries (they should be as dry as possible)
  3. In a small bowl, mix blueberries with 2 TBL of the dry ingredients, set aside
  4. In a large bowl of your mixer, beat together butter and honey or sugar free sub. Add applesauce and stir. 
  5. Add eggs, and mix, add milk and stir for a minute
  6. Mix dry ingredients into wet ingredients until all incorporated–don’t over mix
  7. Add floured blueberries by hand–don’t over mix (you don’t want to break the berries)
  8. Spoon into muffin tins until almost full
  9. Bake on middle rack  for about 20 minutes (until tester comes out clean)
Flour blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch

12 muffins.

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